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Located centrally between the major cities of Munich and Augsburg, Landsberg am Lech is a large district town and the administrative seat of the district of the same name in Upper Bavaria. Here, Max and Fabian Gerum run the traditional company “Bäckerei, Konditorei und Café Manhart” in the fourth generation.
They stand on a strong foundation of more than 100 years of tradition: In 1913, Karl Manhart founded the bakery, which was continued by his wife, Auguste Manhart, after his death. In 1962, she passed the business on to her daughter, Gusti Gerum (née Manhart), one of the first female master bakers in Bavaria. In 1987/88, master baker and confectioner Michael Gerum took over and established the modern bakery in the northern part of Landsberg, where all baked and confectionery products are still produced today.
The diverse selection of bread and roll products
Award-winning quality
From here, the breads, rolls, pretzels and a wide variety of fine pastries are delivered to around 15 branches in the surrounding area.
Today, Max, a master baker, and Fabian, master baker, confectioner and certified bread sommelier, continue the family business – supported by their parents, Michael and Sigrid Gerum, who contribute their experience and lend a helping hand in the daily operations.
The family relies on regional ingredients: Wholemeal flour comes from their in‑house mill, while finer flours are sourced locally. Eggs, spices, and seeds such as pumpkin seeds, poppy seeds or caraway are purchased from regional suppliers. With artisanal skill, these ingredients are turned into fine baked and confectionery goods that are regularly awarded. In 2025 alone, Bäckerei Manhart produced 27 baked goods rated “very good” by the German Bread Institute; 13 breads received the “very good” rating for the third time and were awarded gold.
For Fabian Gerum, the quality of his products is the top priority. As a master baker, confectioner, and certified bread sommelier, he places great value on maintaining handcraft in his traditional business and has prioritized this aspect in the further development of the bakery and production methods.
The VARIOFLEX M in the Manhart bakery
“While considering the purchase of the new pastry line, it was especially important to us that we could work in an automated way while still producing genuinely handcrafted products. Product quality always comes first for us," says Fabian Gerum, Co Owner, Master Baker and Confectioner and Certified Bread Sommelier.
Bäckerei, Konditorei und Café Manhart and FRITSCH have enjoyed a trusting business relationship for decades, ever since Michael Gerum purchased the first systems more than 30 years ago. “We have maintained a productive collaboration with Bäckerei Manhart from the very beginning. I regularly exchanged ideas with Michael Gerum about new products and innovations. With the new investment, Fabian and Max Gerum will also be able to sustainably drive further development,” says Rainer Schmitt, long‑time Sales Manager at FRITSCH.
Since April 2025, the combination of ROLLFIX prime dough sheeter and the VARIOFLEX M pastry line has served as the core of the fine pastry department in the bakery, replacing a ROLLFIX Type 7 that had reached the end of its service life. With the new equipment, Bäckerei Manhart now produces fine pastries such as nut and poppy seed rolls, quark pockets, other Danish pastries, as well as items made from yeast dough or gingerbread dough.
„While considering the purchase of the new pastry line, it was especially important to us that we could work in an automated way while still producing genuinely handcrafted products. Product quality always comes first for us.“
Fabian Gerum, Co‑Owner, Master Baker and Confectioner and Certified Bread Sommelier
Selection of pastries (including nut or poppy seed rolls)
A new branch with a modern design
Star cutter, used for honey gingerbread stars, among other things
Quark pockets during the production process
Baked nut and poppy seed swirls in front of ROLLFIX prime and VARIOFLEX M (Photo: WoB)
The combination of both machines enables Fabian Gerum and his team to automate certain process steps, such as dough sheeting and cutting, and – as early results show – has significantly increased productivity, while maintaining the artisanal component. Fillings before the applying roller or decorations such as sprinkles or grated nuts are still applied by hand. For the employees, ROLLFIX prime and VARIOFLEX M have substantially improved workplace quality. Additionally, the increased throughput has enabled the company to introduce the added benefit of a four‑day workweek for the staff.
Bäckerei, Konditorei und Café Manhart in Landsberg is a traditional company that, with great dedication and expertise in baking and confectionery, produces high‑quality and often award‑winning products. At FRITSCH, we are pleased to continue this decades‑long partnership with a future‑oriented, modern solution and to contribute to the production of quality baked goods.
